In my quest to reduce the amount of meat that my husband and I consume, I have found myself incorporating more egg-based dishes into our diets. Being that egg yolks are high in cholesterol, I tend to try to reduce the amount of whole eggs that I use in recipes- which is why I used part egg substitute when I made this. If you are not a fan of egg substitute, you can always just use the egg whites for part of the amount of eggs called for. If you were to use only egg whites, I would imagine you would need more than six, as there probably wouldn't be enough volume compared to the other ingredients with just six egg whites.
This recipe was so simple to put together. I actually put the filling together the night before we had this quiche, then my husband put it into the pie dish and into the oven while I was on my way home from work. Which was really nice, because once I got home all I had to do was make some hashbrowns to go with it!
This quiche is a winner- not only because it is so easy to make, but also because it tastes great! A few simple ingredients combine to make such a tasty meal!
Ingredients
Cooking spray
6 large eggs (I used 4 eggs and ½ cup egg substitute)
½ cup half-and-half (I used 1% milk)
Salt and pepper
1 package (10 ounces) frozen chopped broccoli, defrosted and drained of excess water
3/4 cup shredded Cheddar cheese (I used Colby Jack)
Directions
Preheat the oven to 350 degrees. Spray a 9-inch pie dish with cooking spray and set aside.
In a large bowl, whisk together eggs, half-and-half, ½ teaspoon salt and ¼ teaspoon pepper. Stir in broccoli and cheese.
Place mixture into prepared pie dish. Bake until golden brown and knife inserted into the center comes out clean, about 35-40 minutes. Season with additional salt and pepper as desired.
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